24 THE WONDERFUL HOUSE THAT JACK HAS 



The finer the meat is divided before being placed 

 in the fluid, the more quickly it will be changed. If 

 the mixture is diluted by pouring in more water, its 

 work is less effective. As the temperature falls below 

 the normal temperature of the stomach, dissolving 

 proceeds more slowly and finally ceases. We can also 

 observe that such a mixture does not affect the fat of 

 meat or starches in the same way that it does proteids. 



What should we learn from this experiment? 

 First, to help the stomach by thoroughly chewing all 

 food before swallowing it. Second, not to dilute the 

 gastric juice by drinking too much water or other 

 liquid not a food, during meals, or for some time 

 afterward. Lastly, not to lower the stomach's tem- 

 perature by swallowing large quantities of cold drinks 

 during the hours food is therein. 



For a similar reason, hard work or exercise, just 

 before or soon after meals, should be avoided, because 

 much exertion naturally draws an extra supply of 

 blood to the parts of the body that are being used, 

 thus making it more difficult for the stomach to get 

 its due share. 



If, in an experiment like the one just described, 

 the meat is churned around rapidly in the fluid, the 

 dissolving takes place more quickly. In the mouth, 

 a similar mixing is done by the tongue, teeth, and 

 jaws. In the stomach, it is accomplished by three 

 layers of muscles, which operate in such a way that 

 when food enters, a churn-like motion is started. 



